Tried an experiment Sunday

Q-rious Tom

Sorry, no pics for this one![p]I was in the mood for some ABTs. But the jalapenos at the local mega-mart looked pretty sad -- wrinkled, dull, kinda soft and squidgy. So just what is an ABT? It's a stuffed pepper, grilled. What else do we stuff and grill? Tomatoes! And there were some nice-looking romas right by the peppers . . .[p]I sliced and seeded eight roma tomatoes while the cream cheese softened. I also stuffed some paper towel in the romas to soak up the excess juice.[p]I mixed one tsp of cayenne, one tsp of smoked powdered poblano, and a Tbs of smoked paprika with the cheese, and then did a more-or-less normal ABT prep. Sprinkled some with DP Redeye and some with a jamaican jerk rub I've got and grilled as normal.[p]The result tasted *very* good, enough so that I'll continue playing with the spices (could have used just a bit more heat).[p]The downside is that these don't seem to take well to refrigerating and reheating in a microwave; the romas give up the ghost at that point.

eggnerd

QriousTom,[p]Having never made ABT's (yet...) let me pose the question, when made from Jalapenos, do they take to refrig/microwaving well?[p]Thanks,[p]Phil

RRP

EggNerd,
you didn't ask me but I think I may be a bit unusual in that I purposefully make batches of ABTs for the express purpose of having them as a daily snack until all gone. As a for instance I egged 20 "boats" last Thursday. Once cooled down I place them in a glass dish with a tight plastic lid and refrigerate. Then daily I have one or two. I nuke them on high for 14 seconds and they come back to life just fine! Only once did I have trouble with spoilage and that was like after 3 weeks a sign of mold appeared on the bacon on a couple ABTs. Otherwise I have had great success. hth

eggnerd

RRP,[p]Thanks! That is what I was hoping to hear! I see some ABT's in this weekend cooks!!![p]Phil